Crispy Whole Wheat Steak Quesadillas with Roasted Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Whole Wheat Steak Quesadillas with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Steak Quesadillas with Roasted Bell Peppers

Savor the delight of a whole wheat quesadilla filled with tender lean steak and sweet roasted bell peppers. This dish offers a satisfying crunch from the crispy tortilla, complemented by the robust flavors of seared steak and the natural sweetness of bell peppers, making it a balanced meal perfect for any time of day.

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NUTRITION

440kcal
Protein
33g
Fat
19.5g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Tortilla

3 ounces Lean Steak

1/2 cup Roasted Bell Peppers

1 ounce Reduced-Fat Cheddar Cheese

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your skillet over medium-high heat and add the olive oil.

  • 2

    Season the lean steak with salt and pepper, then sear it in the skillet until it reaches your desired level of doneness (about 3-4 minutes per side for medium-rare). Once cooked, let the steak rest for a few minutes before slicing thinly.

  • 3

    While the steak cooks, if not pre-roasted, toss sliced red bell peppers with a pinch of salt, then roast them in a preheated oven at 400°F for about 10 minutes until they’re tender and slightly charred.

  • 4

    Assemble the quesadilla by placing the whole wheat tortilla in a clean skillet over medium heat. Evenly spread the sliced steak, roasted bell peppers, and sprinkle the reduced-fat cheddar cheese on half of the tortilla.

  • 5

    Fold the tortilla over the filling and cook until the bottom is golden and crispy, about 2-3 minutes. Flip carefully and toast the other side until the cheese melts and the tortilla becomes crisp.

  • 6

    Remove from heat, slice into wedges, and serve warm.

Crispy Whole Wheat Steak Quesadillas with Roasted Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Whole Wheat Steak Quesadillas with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Steak Quesadillas with Roasted Bell Peppers

Savor the delight of a whole wheat quesadilla filled with tender lean steak and sweet roasted bell peppers. This dish offers a satisfying crunch from the crispy tortilla, complemented by the robust flavors of seared steak and the natural sweetness of bell peppers, making it a balanced meal perfect for any time of day.

NUTRITION

440kcal
Protein
33g
Fat
19.5g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Tortilla

3 ounces Lean Steak

1/2 cup Roasted Bell Peppers

1 ounce Reduced-Fat Cheddar Cheese

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your skillet over medium-high heat and add the olive oil.

  • 2

    Season the lean steak with salt and pepper, then sear it in the skillet until it reaches your desired level of doneness (about 3-4 minutes per side for medium-rare). Once cooked, let the steak rest for a few minutes before slicing thinly.

  • 3

    While the steak cooks, if not pre-roasted, toss sliced red bell peppers with a pinch of salt, then roast them in a preheated oven at 400°F for about 10 minutes until they’re tender and slightly charred.

  • 4

    Assemble the quesadilla by placing the whole wheat tortilla in a clean skillet over medium heat. Evenly spread the sliced steak, roasted bell peppers, and sprinkle the reduced-fat cheddar cheese on half of the tortilla.

  • 5

    Fold the tortilla over the filling and cook until the bottom is golden and crispy, about 2-3 minutes. Flip carefully and toast the other side until the cheese melts and the tortilla becomes crisp.

  • 6

    Remove from heat, slice into wedges, and serve warm.